Onion, garlic and ginger are used as a medicine in Ayurveda, traditional Indian medicine. Garlic is rich in Vitamin B6 (pyridoxine) and C, Manganese, Selenium, Phosphorus, Calcium, Potassium, Iron and Copper. Onion is a good source of Omega 3 and 6, Calcium, Vitamin A, Phosphorus, Magnesium, Potassium and Vitamins A and C. Ginger is a rich source of Potassium and several trace elements.

Ingredients:

2 cups peeled and diced onion (remove the white head)

1/2 cup peeled garlic

1/2 cup peeled and diced fresh ginger

½ cup sea salt or Himalayan salt

a few drops of any cold-pressed oil to grease the tray that is to be used for sun-drying the masala

Blend all the ingredients in a mixie and spread out evenly on a greased steel plate or glass/ceramic tray. Cover with a muslin cloth and place the tray in the hot sun. At the end of the day try and flip the masala, if it looks semi-dry at the base. This will hasten the drying process on the next day. Keep it in the hot sun till it is dry but pliable. Break it into small pieces. Because of the Omega 3 and 6, it is near impossible to get it bone dry. This masala tastes very strong. Use judiciously. The salt in the masala reduces the need for salt in the dish that you use this masala for. Add a little water to rehydrate, if you feel like it, or use it just as it. In a gravy dish, it dissolves very well even without rehydrating before use. In any case, I use it for Rajma, Raungi, Alu-matar, Alu-Vadi, all Punjabi gravy winter dishes.